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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan: A Tropical Feast in Minutes

Enjoy the vibrant flavors of Hawaiian Chicken Sheet Pan, a delightful dish featuring chicken, pineapple, and bell peppers for a tropical meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken Breasts Substitute with chicken thighs for added juiciness.
For the Vegetables
  • 2 cups Pineapple Chunks Fresh is best, but canned is acceptable if drained.
  • 1 Red Bell Pepper Consider using yellow bell peppers for a vibrant twist.
  • 1 Red Onion Green onions can work as a substitute.
For the Seasoning
  • 2 tbsp Olive Oil Swap with avocado oil if desired.
  • Salt Adjust according to taste.
  • Pepper Adjust according to taste.
For the Glaze
  • ⅓ cup Pineapple Juice Using fresh juice amps up the flavor.
  • ¼ cup Low Sodium Soy Sauce Use tamari for a gluten-free alternative.
  • 2 tbsp Honey or Brown Sugar Maple syrup makes for a great vegan substitute.
  • 1 tbsp Rice Vinegar Apple cider vinegar can also be used.
  • 2 tsp Garlic Mince the garlic.
  • 1 tsp Fresh Ginger Grated or ½ tsp ground.
  • 1 tbsp Cornstarch Optional for thickening the glaze.
  • 2 tbsp Water Optional for thickening the glaze.

Equipment

  • Sheet pan
  • Mixing bowl
  • Whisk
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a mixing bowl, whisk together pineapple juice, soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and optional cornstarch slurry.
  3. In a separate bowl, combine chicken breasts, pineapple chunks, chopped red bell pepper, and sliced red onion. Drizzle in olive oil and season with salt and pepper, then pour half the glaze over and toss.
  4. Transfer the mixture to the prepared sheet pan, spreading out evenly.
  5. Bake for 25-30 minutes, flipping halfway through for even cooking. Ensure chicken reaches an internal temperature of 165°F (75°C).
  6. Remove from the oven, brush with reserved glaze, and let rest for a few minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 9gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

The Hawaiian Chicken Sheet Pan makes excellent leftovers; reheat in the oven for a few minutes to maintain flavor and texture.

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